Chickpea Nuggets : Crispy, Easy, Kids-Approved!…
When people say nuggets, they immediately think of the golden chicken nuggets found in major fast food restaurants… instead, we offer a decidedly more wholesome homemade variation: chickpea nuggets! Similar to potato croquettes, these vegetarian nuggets are made with a soft mixture of legumes and cheese flavored with spices and lemon zest.
Ingredients:
For approximately 24 nuggets:
- 420g (14.8 oz) precooked chickpeas (drained weight)
- 60g (2.1 oz) cream cheese
- 30g (1 oz) grated Grana Padano PDO cheese
- 30g (1 oz) breadcrumbs
- 20ml (1.3 tbsp) whole milk
- 1 tsp sweet paprika
- 1 tsp ground turmeric
- Zest of ½ lemon
- Salt to taste
- Black pepper to taste
For the coating:
- 2 eggs
- All-purpose flour, as needed
- Breadcrumbs, as needed
- Salt to taste
For frying:
- Peanut oil, as needed
How to Make Chickpea Nuggets:
- To make the chickpea nuggets, drain the precooked chickpeas and pour them into a blender, then blend to puree. Add the cream cheese spread.
- Season with paprika and turmeric, then add grated Grana Padano DOP.
- Season with salt and pepper. Finally add the breadcrumbs 8 and grated lemon zest.
- Soften the mixture with the milk and mix well with your hands until smooth. Let the mixture firm up in the refrigerator for 30 minutes.
- After the firming time has elapsed, take portions of about 25 g each from the dough and crush them lightly between the palms of your hands and then shape them with your fingers to obtain a teardrop shape. With these portions you will get about 24 nuggets.
- Dip each patty first in flour and then in eggs that you have previously beaten with a pinch of salt, and finally coat them with breadcrumbs.
- You are ready to fry: heat the seed oil to a temperature of 170°-180°C (340-360 °F) and dip a few pieces at a time. Fry for about a minute per side until they are nice and golden, then drain on paper towels 21. Serve the chickpea nuggets while still hot!
Bon Appétit!
